Cookbook:Eel
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| Eel | |
|---|---|
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| Category | Seafood |
Cookbook | Recipes | Ingredients | Seafood
Eels are an order of fish, which consists of four suborders, 19 families, 110 genera and approximately 600 species.
Uses[edit | edit source]
- The European eel and other freshwater eels are eaten in Europe, the United States, and other places around the world.
- A traditional East London food is jellied eels.
- The Basque delicacy angulas consists of deep-fried elver (young eels).
- In Italian cuisine eels from the Comacchio area (a swampy zone along the Adriatic coast) are specially prized along with the freshwater ones of the Bolsena Lake.
- In northern Germany and in The Netherlands, smoked eel is prized as a delicacy.
- Freshwater eels (unagi) and marine eels (conger eel, anago) are commonly used in Japanese cuisine - foods such as Unadon and Unajuu are popular but expensive.
- Eels are also very popular as food in Chinese cuisine, particularly Cantonese and Shanghai cuisine.
- Eel is also popular in Korean cuisine and is seen as a source of "stamina" for men.